CN105851433A - Weight-losing chocolate candy - Google Patents
Weight-losing chocolate candy Download PDFInfo
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- CN105851433A CN105851433A CN201610185368.9A CN201610185368A CN105851433A CN 105851433 A CN105851433 A CN 105851433A CN 201610185368 A CN201610185368 A CN 201610185368A CN 105851433 A CN105851433 A CN 105851433A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses weight-losing chocolate candies. The weight-losing chocolate candies are prepared from the following raw materials: cocoa masses, isomalto-oligosaccharide, garcinia pedunculata, skimmed milk powder, chili pepper leaves, lotus leaves, ophiopogon japonicus, erigeron canadensis, table salt, kefir, Centrum powder and lysozyme. The weight-losing chocolate candies provided by the invention are rich in raw materials, crispy in the outsides and soft in the insides, appropriate in sour-sweet tastes, mellow in aromas, balanced in nutrition and easy to absorb; and the weight-losing chocolate candies are capable of enhancing immunity, protecting the cardiac and cerebral vessels, promoting gastrointestinal functions, resisting oxidation, eliminating toxicant, beautifying as well as losing weight and slimming without bounce back. The functional oligosaccharide is utilized to replace white granulated sugar, so that the chocolate candies are mild in sweetness, sugar absorption is inhibited, and sugar intake is reduced; thus, the chocolate candies are capable of inhibiting weight gains. The traditional Chinese medicines are wide in sources and easy to obtain, and the wastes are made profitable; thus, the chocolate candies are enriched in natural fat-reducing ingredients so that weight loss can be fundamentally realized. The weight-losing chocolate candies are packaged by vegetable papers and stone papers, so that the packaged weight-losing chocolate candies are low in costs, safe, non-toxic as well as capable of protecting the environment and saving costs. Moreover, the lysozyme added therein has natural anti-bacterial effects, and increases protein contents; and the lysozyme is free of any additives, so that the weight-losing chocolate candies are safe and healthy for eating.
Description
Technical field
The invention mainly relates to confection manufacture field, particularly relate to a kind of fat-reducing chocolate.
Background technology
Chocolate is as a kind of pan work, and its nutrition and function the most gradually obtain the attention of more and more consumer, and more research is pointed out, chocolate is a kind of health food, in addition to providing energy and nutrition for human body, moreover it is possible to prevention cardiovascular disease, alleviate allergy and rheumatism symptom.The research of Harvard Medical School of the U.S. shows, chocolate to anti-cancer, improve memory, prevent dementia, reduce blood pressure, prevent and treat gastric ulcer and all have an unexpected effect.
Achene, has another name called weight reducing fruit, fat-reducing fruit, formal name used at school big fruit Resina garciniae.Nutritious, rich in proteins, fat, crude fibre, riboflavin, nicotinic acid, vitamin C, hydroxycitric acid (HCA) etc., HCA can suppress the formation of fat; thus reach the effect of fat-reducing, there is strengthening the spleen to promote digestion, loosening bowel to relieve constipation; relieving sore throat and diminishing swelling; supplement the nutrients, cancer-resisting, protect cardiovascular and cerebrovascular vessel; looks improving and the skin nourishing; weight-reducing, natural fat-reducing, does not rebounds.
Chocolate is the most powerful in the demand of China, rises with the ratio of 25% every year.Chocolate product local flavor in the market is fewer, and heat is high, and polyphagia is easily caused obesity, continuous enhancing along with people's health care consciousness, traditional high glucose and high fat chocolate can not be favored, market need badly one can weight-reducing, control body weight chocolate.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of fat-reducing chocolate.
A kind of fat-reducing chocolate, is made up of the raw material of following weight portion: cocoa liquor 56 ~ 58, oligomeric isomaltose 21 ~ 23, achene 12 ~ 14, skimmed milk powder 3 ~ 4, Folium Capsici 1.4 ~ 1.6, Folium Nelumbinis 1.4 ~ 1.6, grass Radix Ophiopogonis 1.1 ~ 1.3, Conyza canadensis (L.) Cronq. 0.4 ~ 0.6, Sal 0.4 ~ 0.6, Kefir grains 0.6 ~ 0.8, Centrum powder 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
Described achene, for fresh fruit.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=13 ~ 14:9 ~ 10:6 ~ 7:6 ~ 7:2 ~ 3.
A kind of preparation method of chocolate of losing weight, it concretely comprises the following steps:
(1) achene is cleaned, stripping and slicing, long 2.2 ~ 2.4cm, wide 1.1 ~ 1.2cm, thick 0.5 ~ 0.6cm, be placed in the baking oven of 56 ~ 58 DEG C and dry 34 ~ 36% (w/w) to water content achene weight, obtain thin achene and do；
null(2) by Folium Capsici、Folium Nelumbinis、Radix Ophiopogonis, grass was pulverized with Conyza canadensis (L.) Cronq.，Cross 120 ~ 140 mesh sieves，Obtain Chinese medicine powder，Add the pure water of Chinese medicine powder weight 3 ~ 4 times amount，Mix homogeneously，Add compound enzyme，Stir，It is placed in 38 ~ 39 DEG C of water-baths，47 ~ 49 revs/min，Stirring enzymolysis 4 ~ 5 hours，After heated and boiled，Cease fire，Soak 2 ~ 3 hours，8000 revs/min are centrifuged 15 minutes，Obtain extracting solution and Chinese medicine slag，The alcoholic solution that volume fraction is 64 ~ 66% of medicinal residues weight 2 ~ 3 times amount is added in medicinal residues，34 ~ 36 revs/min，Stir process 30 ~ 40 minutes，Fully effective component extracting，Improve Chinese medicine utilization rate，10000 revs/min are centrifuged 10 minutes，Obtain extracting solution and Chinese medicine slag，Merge all extracting solution，67 ~ 69 DEG C of baking ovens are dried to without moisture is achene weight 0.6 ~ 0.8 times，Obtain Chinese medicine extract；
(3) by uniform with achene dry blending for Chinese medicine extract, add skimmed milk powder and Centrum powder, 34 ~ 36 revs/min are stirred 12 ~ 14 minutes, add Kefir grains, 42 ~ 44 revs/min are stirred 13 ~ 15 minutes, it is sufficiently mixed uniformly, it is placed in 22 ~ 24 DEG C to ferment 20 ~ 24 hours, make sweet mouthfeel, promote substance decomposition, produce probiotics factor, it is beneficial to absorb, add Sal, mix homogeneously, it is placed in 3 ~ 5 DEG C to place 6 ~ 8 hours, suppression varied bacteria growing, control fermentation, prevent mouthfeel peracid, tart flavour is moderate, it is placed in the vacuum freeze drier of-44 ~-42 DEG C lyophilization to 2 ~ 3% (w/w) that moisture is achene weight, the achene that must ferment is done；
(4) cocoa liquor is heated to 46 ~ 48 DEG C, is stirred continuously to melting completely, add oligomeric isomaltose and lysozyme, 46 ~ 48 revs/min are stirred 12 ~ 14 minutes, refine 4 ~ 5 hours, be placed in 72 ~ 76 DEG C of refines 2 ~ 3 hours, 5 DEG C/min are cooled to 35 DEG C, keep temperature 20 ~ 30 minutes, and 2 DEG C/min are warming up to 45 DEG C, keeping temperature 30 ~ 40 minutes, 4 DEG C/min are cooled to 34 DEG C, keep temperature 3 ~ 4 hours, make chocolate tissue fine and smooth, composition is uniform, and just melt in the mouth obtains cocoa slurry；
(5) achene that will ferment is dry to be immersed in cocoa slurry, takes out, is placed in mould, in-14 ~-12 DEG C of chilling rooms, cool down 16 ~ 18 minutes, be placed in the baking oven of 56 ~ 58 DEG C 3 ~ 4 minutes, take out, it is placed in-14 ~-12 DEG C of chilling rooms, cool down 16 ~ 18 minutes, make chocolate tissue finer and close, the demoulding, individually pack with edibility Chinese cabbage paper, obtain fat-reducing chocolate；
(6) carry out outer package by stone paper, obtain finished product.
Folium Capsici: rich in several amino acids and mineral element, it is possible to dispel cold and nourish blood, Famotidine spleen, promote gastrointestinal function, nourishing liver and improving eyesight, reducing weight and beautifying features.
Folium Nelumbinis: rich in plurality of active ingredients, protects cardiovascular and cerebrovascular vessel, blood fat reducing, blood pressure lowering, diuresis relieving constipation, eliminating toxin and beautifying the skin, weight-reducing, does not rebounds.
Radix Ophiopogonis is careless: sedation and analgesia, blood sugar lowering, promotes gastrointestinal function, improves anti-hunger ability, cardioprotection, resisting fatigue.
Conyza canadensis (L.) Cronq.: anti-inflammation, cardioprotection, clearing away heat-damp and promoting diuresis, dissipating blood stasis for subsidence of swelling.
The invention have the advantage that a kind of fat-reducing chocolate that the present invention provides, abundant raw material, outer crisp inner soft; sour and sweet palatability, aromatic flavor, balanced in nutrition; it is prone to absorb, without white sugar, it is possible to enhancing immunity; protection cardiovascular and cerebrovascular vessel, promote gastrointestinal function, antioxidation; anti-senility; eliminating toxin and beautifying the skin, weight-reducing, does not rebounds；Replacing white sugar with functional oligose, sugariness is gentle, sweetless greasy, and suppression sugar absorbs, and reduces sugar amount of taking the photograph, and suppression body weight increases；Vegetable material is rich in natural lowering blood-fat and reducing weight composition, and ferments through Kefir grains, and sour and sweet palatability promotes intestinal toxin expelling, is formed at enteral and presses down adipose membrane, fundamentally weight-reducing, looks improving and the skin nourishing；Pack by Vegetable paper and stone paper, cheap, safety non-toxic, pollution-free, it is possible to protection environment, cost-effective；Adding lysozyme, natural antibacterial, increase protein content, without any additive, edible safety is healthy.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fat-reducing chocolate, is made up of the raw material of following weight portion: cocoa liquor 56, oligomeric isomaltose 21, achene 12, skimmed milk powder 3, Folium Capsici 1.4, Folium Nelumbinis 1.4, grass Radix Ophiopogonis 1.1, Conyza canadensis (L.) Cronq. 0.4, Sal 0.4, Kefir grains 0.6, Centrum powder 0.2, lysozyme 0.02.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=13:9:6:6:2.
A kind of preparation method of chocolate of losing weight, it concretely comprises the following steps:
(1) achene is cleaned, stripping and slicing, long 2.2cm, wide 1.1cm, thick 0.5cm, be placed in the baking oven of 56 DEG C and dry 34% (w/w) to water content achene weight, obtain thin achene and do；
(2) by Folium Capsici, Folium Nelumbinis, Radix Ophiopogonis, grass was pulverized with Conyza canadensis (L.) Cronq., cross 120 mesh sieves, obtain Chinese medicine powder, add the pure water of Chinese medicine powder weight 3 times amount, mix homogeneously, add compound enzyme, stir, it is placed in 38 DEG C of water-baths, 47 revs/min, stirring enzymolysis 4 hours, after heated and boiled, cease fire, soak 2 hours, 8000 revs/min are centrifuged 15 minutes, obtain extracting solution and Chinese medicine slag, the alcoholic solution that volume fraction is 64% of medicinal residues weight 2 times amount is added in medicinal residues, 34 revs/min, stir process 30 minutes, fully effective component extracting, improve Chinese medicine utilization rate, 10000 revs/min are centrifuged 10 minutes, obtain extracting solution and Chinese medicine slag, merge all extracting solution, 67 DEG C of baking ovens are dried to without moisture is achene weight 0.6 times, obtain Chinese medicine extract；
(3) by uniform with achene dry blending for Chinese medicine extract, add skimmed milk powder and Centrum powder, 34 revs/min are stirred 12 minutes, add Kefir grains, 42 revs/min are stirred 13 minutes, it is sufficiently mixed uniformly, it is placed in 22 DEG C to ferment 20 hours, make sweet mouthfeel, promote substance decomposition, produce probiotics factor, it is beneficial to absorb, add Sal, mix homogeneously, it is placed in 3 DEG C to place 6 hours, suppression varied bacteria growing, control fermentation, prevent mouthfeel peracid, tart flavour is moderate, it is placed in the vacuum freeze drier of-44 DEG C lyophilization to 2% (w/w) that moisture is achene weight, the achene that must ferment is done；
(4) cocoa liquor is heated to 46 DEG C, is stirred continuously to melting completely, add oligomeric isomaltose and lysozyme, 46 ~ 48 revs/min are stirred 12 minutes, refine 4 hours, be placed in 72 DEG C of refines 2 hours, 5 DEG C/min are cooled to 35 DEG C, keep temperature 20 minutes, and 2 DEG C/min are warming up to 45 DEG C, keeping temperature 30 minutes, 4 DEG C/min are cooled to 34 DEG C, keep temperature 3 hours, make chocolate tissue fine and smooth, composition is uniform, and just melt in the mouth obtains cocoa slurry；
(5) achene that will ferment is dry to be immersed in cocoa slurry, takes out, is placed in mould, in-14 DEG C of chilling rooms, cool down 16 minutes, be placed in the baking oven of 56 DEG C 3 minutes, take out, it is placed in-14 DEG C of chilling rooms, cool down 16 minutes, make chocolate tissue finer and close, the demoulding, individually pack with edibility Chinese cabbage paper, obtain fat-reducing chocolate；
(6) carry out outer package by stone paper, obtain finished product.
Embodiment 2
A kind of fat-reducing chocolate, is made up of the raw material of following weight portion: cocoa liquor 57, oligomeric isomaltose 22, achene 13, skimmed milk powder 3.5, Folium Capsici 1.5, Folium Nelumbinis 1.5, grass Radix Ophiopogonis 1.2, Conyza canadensis (L.) Cronq. 0.5, Sal 0.5, Kefir grains 0.7, Centrum powder 0.2, lysozyme 0.02.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=14:9:7:6:3.
A kind of preparation method of chocolate of losing weight, it concretely comprises the following steps:
(1) achene is cleaned, stripping and slicing, long 2.3cm, wide 1.1cm, thick 0.5cm, be placed in the baking oven of 57 DEG C and dry 35% (w/w) to water content achene weight, obtain thin achene and do；
null(2) by Folium Capsici、Folium Nelumbinis、Radix Ophiopogonis, grass was pulverized with Conyza canadensis (L.) Cronq.，Cross 130 mesh sieves，Obtain Chinese medicine powder，Add the pure water of Chinese medicine powder weight 3.5 times amount，Mix homogeneously，Add compound enzyme，Stir，It is placed in 38 DEG C of water-baths，48 revs/min，Stirring enzymolysis 4.5 hours，After heated and boiled，Cease fire，Soak 2.5 hours，8000 revs/min are centrifuged 15 minutes，Obtain extracting solution and Chinese medicine slag，The alcoholic solution that volume fraction is 65% of medicinal residues weight 2.5 times amount is added in medicinal residues，35 revs/min，Stir process 35 minutes，Fully effective component extracting，Improve Chinese medicine utilization rate，10000 revs/min are centrifuged 10 minutes，Obtain extracting solution and Chinese medicine slag，Merge all extracting solution，68 DEG C of baking ovens are dried to without moisture is achene weight 0.7 times，Obtain Chinese medicine extract；
(3) by uniform with achene dry blending for Chinese medicine extract, add skimmed milk powder and Centrum powder, 35 revs/min are stirred 13 minutes, add Kefir grains, 43 revs/min are stirred 14 minutes, it is sufficiently mixed uniformly, it is placed in 23 DEG C to ferment 22 hours, make sweet mouthfeel, promote substance decomposition, produce probiotics factor, it is beneficial to absorb, add Sal, mix homogeneously, it is placed in 4 DEG C to place 7 hours, suppression varied bacteria growing, control fermentation, prevent mouthfeel peracid, tart flavour is moderate, it is placed in the vacuum freeze drier of-43 DEG C lyophilization to 2.5% (w/w) that moisture is achene weight, the achene that must ferment is done；
(4) cocoa liquor is heated to 47 DEG C, is stirred continuously to melting completely, add oligomeric isomaltose and lysozyme, 47 revs/min are stirred 13 minutes, refine 4.5 hours, be placed in 74 DEG C of refines 2.5 hours, 5 DEG C/min are cooled to 35 DEG C, keep temperature 25 minutes, and 2 DEG C/min are warming up to 45 DEG C, keeping temperature 35 minutes, 4 DEG C/min are cooled to 34 DEG C, keep temperature 3.5 hours, make chocolate tissue fine and smooth, composition is uniform, and just melt in the mouth obtains cocoa slurry；
(5) achene that will ferment is dry to be immersed in cocoa slurry, takes out, is placed in mould, in-13 DEG C of chilling rooms, cool down 17 minutes, be placed in the baking oven of 57 DEG C 3 minutes, take out, it is placed in-13 DEG C of chilling rooms, cool down 17 minutes, make chocolate tissue finer and close, the demoulding, individually pack with edibility Chinese cabbage paper, obtain fat-reducing chocolate；
(6) carry out outer package by stone paper, obtain finished product.
Embodiment 3
A kind of fat-reducing chocolate, is made up of the raw material of following weight portion: cocoa liquor 58, oligomeric isomaltose 23, achene 14, skimmed milk powder 4, Folium Capsici 1.6, Folium Nelumbinis 1.6, grass Radix Ophiopogonis 1.3, Conyza canadensis (L.) Cronq. 0.6, Sal 0.6, Kefir grains 0.8, Centrum powder 0.3, lysozyme 0.03.
Described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=14:10:7:7:3.
A kind of preparation method of chocolate of losing weight, it concretely comprises the following steps:
(1) achene is cleaned, stripping and slicing, long 2.4cm, wide 1.2cm, thick 0.6cm, be placed in the baking oven of 58 DEG C and dry 36% (w/w) to water content achene weight, obtain thin achene and do；
(2) by Folium Capsici, Folium Nelumbinis, Radix Ophiopogonis, grass was pulverized with Conyza canadensis (L.) Cronq., cross 140 mesh sieves, obtain Chinese medicine powder, add the pure water of Chinese medicine powder weight 4 times amount, mix homogeneously, add compound enzyme, stir, it is placed in 39 DEG C of water-baths, 49 revs/min, stirring enzymolysis 5 hours, after heated and boiled, cease fire, soak 3 hours, 8000 revs/min are centrifuged 15 minutes, obtain extracting solution and Chinese medicine slag, the alcoholic solution that volume fraction is 66% of medicinal residues weight 3 times amount is added in medicinal residues, 36 revs/min, stir process 40 minutes, fully effective component extracting, improve Chinese medicine utilization rate, 10000 revs/min are centrifuged 10 minutes, obtain extracting solution and Chinese medicine slag, merge all extracting solution, 69 DEG C of baking ovens are dried to without moisture is achene weight 0.8 times, obtain Chinese medicine extract；
(3) by uniform with achene dry blending for Chinese medicine extract, add skimmed milk powder and Centrum powder, 36 revs/min are stirred 14 minutes, add Kefir grains, 44 revs/min are stirred 15 minutes, it is sufficiently mixed uniformly, it is placed in 24 DEG C to ferment 24 hours, make sweet mouthfeel, promote substance decomposition, produce probiotics factor, it is beneficial to absorb, add Sal, mix homogeneously, it is placed in 5 DEG C to place 8 hours, suppression varied bacteria growing, control fermentation, prevent mouthfeel peracid, tart flavour is moderate, it is placed in the vacuum freeze drier of-42 DEG C lyophilization to 3% (w/w) that moisture is achene weight, the achene that must ferment is done；
(4) cocoa liquor is heated to 48 DEG C, is stirred continuously to melting completely, add oligomeric isomaltose and lysozyme, 48 revs/min are stirred 14 minutes, refine 4 ~ 5 hours, be placed in 76 DEG C of refines 3 hours, 5 DEG C/min are cooled to 35 DEG C, keep temperature 30 minutes, and 2 DEG C/min are warming up to 45 DEG C, keeping temperature 40 minutes, 4 DEG C/min are cooled to 34 DEG C, keep temperature 4 hours, make chocolate tissue fine and smooth, composition is uniform, and just melt in the mouth obtains cocoa slurry；
(5) achene that will ferment is dry to be immersed in cocoa slurry, takes out, is placed in mould, in-12 DEG C of chilling rooms, cool down 18 minutes, be placed in the baking oven of 58 DEG C 4 minutes, take out, it is placed in-12 DEG C of chilling rooms, cool down 18 minutes, make chocolate tissue finer and close, the demoulding, individually pack with edibility Chinese cabbage paper, obtain fat-reducing chocolate；
(6) carry out outer package by stone paper, obtain finished product.
Comparative example
Commercially available ordinary chocolate sugar.
Embodiment and the subjective appreciation of comparative example chocolate:
Randomly choosing 30 people, the chocolate of embodiment and comparative example is evaluated by everyone, each full marks 10 points, gives a mark each respectively, results averaged, and explains each index feature of chocolate according to mark.The results of sensory evaluation of embodiment and comparative example chocolate is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example chocolate
| Project | Embodiment | Comparative example |
| Full marks | 10 | 10 |
| Score | 9 | 6 |
| Local flavor | Aromatic flavor, harmony | Savory |
| Color and luster | Color and luster mixes | Uniform color |
| Tissue morphology | Organize fine and smooth, smooth, just melt in the mouth | Section has pore, just melt in the mouth |
| Chewiness | Outer crisp inner soft, do not stick to one's teeth | The most crisp, stick to one's teeth |
Showing from the result of table 1, a kind of fat-reducing chocolate of the present invention, color and luster mixes, rich in taste, aromatic flavor, marvellous, harmonious, outer crisp inner soft, and just melt in the mouth does not sticks to one's teeth, obtains liking of consumers in general.
Embodiment and the fat-reducing effect of comparative example chocolate:
Select cleaning grade SD adult rat 200, it is randomly divided into 4 groups, often group 50, male and female half and half, every rat in addition to normal diet, every day this group of feeding chocolate powder 2g/Kg (according to rat body weight meter), feeding 30 days continuously, before and after tested, every rat all carries out weighing and record, and averages, and the fat-reducing effect of embodiment and comparative example chocolate is shown in Table 2.
Table 2: embodiment and the fat-reducing effect of comparative example chocolate
| Project | Tested front body weight/(g) | Tested rear body weight/(g) |
| Embodiment 1 | 234 | 205 |
| Embodiment 2 | 243 | 201 |
| Embodiment 3 | 234 | 204 |
| Comparative example | 241 | 272 |
From table 2 it can be seen that the fat-reducing chocolate of embodiment, tested after, the rat body weight of embodiment is significantly less than comparative example, illustrates that the fat-reducing chocolate that the present invention provides has obvious fat-reducing effect.
Claims (4)
1. a fat-reducing chocolate, it is characterized in that, be made up of the raw material of following weight portion: cocoa liquor 56 ~ 58, oligomeric isomaltose 21 ~ 23, achene 12 ~ 14, skimmed milk powder 3 ~ 4, Folium Capsici 1.4 ~ 1.6, Folium Nelumbinis 1.4 ~ 1.6, grass Radix Ophiopogonis 1.1 ~ 1.3, Conyza canadensis (L.) Cronq. 0.4 ~ 0.6, Sal 0.4 ~ 0.6, Kefir grains 0.6 ~ 0.8, Centrum powder 0.2 ~ 0.3, lysozyme 0.02 ~ 0.03.
Fat-reducing chocolate the most according to claim 1, it is characterised in that described achene, for fresh fruit.
Fat-reducing chocolate the most according to claim 1, it is characterized in that, described compound enzyme, is made up of the enzyme preparation of following weight ratio: cellulase: hemicellulase: xylanase: beta glucan glycosides enzyme: lipase=13 ~ 14:9 ~ 10:6 ~ 7:6 ~ 7:2 ~ 3.
Lose weight the most according to claim 1 the preparation method of chocolate, it is characterised in that specifically include following steps:
(1) achene is cleaned, stripping and slicing, long 2.2 ~ 2.4cm, wide 1.1 ~ 1.2cm, thick 0.5 ~ 0.6cm, be placed in the baking oven of 56 ~ 58 DEG C and dry 34 ~ 36% (w/w) to water content achene weight, obtain thin achene and do；
null(2) by Folium Capsici、Folium Nelumbinis、Radix Ophiopogonis, grass was pulverized with Conyza canadensis (L.) Cronq.，Cross 120 ~ 140 mesh sieves，Obtain Chinese medicine powder，Add the pure water of Chinese medicine powder weight 3 ~ 4 times amount，Mix homogeneously，Add compound enzyme，Stir，It is placed in 38 ~ 39 DEG C of water-baths，47 ~ 49 revs/min，Stirring enzymolysis 4 ~ 5 hours，After heated and boiled，Cease fire，Soak 2 ~ 3 hours，8000 revs/min are centrifuged 15 minutes，Obtain extracting solution and Chinese medicine slag，The alcoholic solution that volume fraction is 64 ~ 66% of medicinal residues weight 2 ~ 3 times amount is added in medicinal residues，34 ~ 36 revs/min，Stir process 30 ~ 40 minutes，10000 revs/min are centrifuged 10 minutes，Obtain extracting solution and Chinese medicine slag，Merge all extracting solution，67 ~ 69 DEG C of baking ovens are dried to without moisture is achene weight 0.6 ~ 0.8 times，Obtain Chinese medicine extract；
(3) by uniform with achene dry blending for Chinese medicine extract, adding skimmed milk powder and Centrum powder, 34 ~ 36 revs/min are stirred 12 ~ 14 minutes, add Kefir grains, 42 ~ 44 revs/min are stirred 13 ~ 15 minutes, it is sufficiently mixed uniformly, is placed in 22 ~ 24 DEG C and ferments 20 ~ 24 hours, add Sal, mix homogeneously, it is placed in 3 ~ 5 DEG C to place 6 ~ 8 hours, is placed in lyophilization in the vacuum freeze drier of-44 ~-42 DEG C and does to 2 ~ 3% (w/w) that moisture is achene weight, the thin achene that must ferment；
(4) cocoa liquor is heated to 46 ~ 48 DEG C, is stirred continuously to melting completely, add oligomeric isomaltose and lysozyme, 46 ~ 48 revs/min are stirred 12 ~ 14 minutes, refining 4 ~ 5 hours, be placed in 72 ~ 76 DEG C of refines 2 ~ 3 hours, 5 DEG C/min are cooled to 35 DEG C, keep temperature 20 ~ 30 minutes, 2 DEG C/min are warming up to 45 DEG C, keep temperature 30 ~ 40 minutes, and 4 DEG C/min are cooled to 34 DEG C, keep temperature 3 ~ 4 hours, obtain cocoa slurry；
(5) achene that will ferment is dry to be immersed in cocoa slurry, take out, be placed in mould, in-14 ~-12 DEG C of chilling rooms, cool down 16 ~ 18 minutes, it is placed in the baking oven of 56 ~ 58 DEG C 3 ~ 4 minutes, takes out, be placed in-14 ~-12 DEG C of chilling rooms, cool down 16 ~ 18 minutes, the demoulding, individually packs with edibility Chinese cabbage paper, obtains fat-reducing chocolate；
(6) carry out outer package by stone paper, obtain finished product.
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| CN114711318A (en) * | 2022-04-21 | 2022-07-08 | 安徽省大庭生物科技有限公司 | Diet weight-reducing chocolate with health-care function and preparation method thereof |
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Application publication date: 20160817 |